Chicken Alfredo Tater Tot Casserole
Oh hey — so you want to know how I make my Chicken Alfredo Tater Tot Casserole? Honestly, I think this dish has saved my bacon on more busy weeknights than I care to admit. You know those evenings where you’re staring at random things in the fridge, hoping inspiration will just jump out at you (spoiler: it never does). That’s how this recipe happened. My youngest calls it “Potato Chicken Dessert” — which, okay, slightly concerning name, but she means it as a compliment I think? Anyway, this one’s rich, cozy, and just a little over-the-top in the best way. Plus there’s something almost goofy about layering tater tots over alfredo sauce. So here we go!
Why you’ll fall for this mess of a casserole
I make this when I want to make sure nobody leaves the dinner table hungry (or grumpy). My family goes absolutely wild for it, except when I run out of cheese and try to sneak in some weird substitute (don’t use cottage cheese, trust me; it was not my finest hour). It’s the sort of casserole that’s filling enough for hockey season and wins over even picky eaters. And if you’re one of those folks who secretly judges others for loving tater tots past the age of twelve, well, buckle up.
The (kind of flexible) ingredients
- 3 cups cooked chicken, shredded or chopped (Rotisserie is my favorite hack. I’ve tossed in turkey once when I was out of chicken — totally fine.)
- 1 family-size bag of frozen tater tots (okay, I’ve used sweet potato tots before for my “health kick” phase, and honestly? Not bad.)
- 2 cups Alfredo sauce (store-bought is fine; sometimes I make my own with this simple alfredo recipe if I have time and the universe is feeling generous)
- 1 cup frozen peas (my grandmother used canned peas; if you’re feeling loyal, go for it, but I find they go a bit mushy)
- 1/2 cup cooked bacon, crumbled (totally optional, but there’s just something about bacon)
- 2 cups shredded mozzarella (or a cheddar–mozz mix; basically whatever cheese you’ve got lurking in the fridge, within reason. That blue cheese experiment? Never again)
- Salt and pepper, “to taste” (I love that phrase, as if the salt police are going to come inspect your casserole)
How I throw it together
- First off, preheat your oven to 190°C/375°F. And at this point I usually remember I forgot to defrost the peas — quick microwave fix does the trick.
- Grab a big ol’ baking dish (mine is about 9 by 13 inches, but honestly, anything oven-safe that will fit all that goodness is fine. I once used a giant skillet, because why not?)
- Stir the cooked chicken, peas, about 1 cup of the cheese, bacon, and Alfredo sauce together right in the casserole dish (less cleanup this way). Sprinkle a little salt and pepper. If it seems too thick, splash in a little milk; if it’s too runny, just pile on more tots. No one will ever know.
- Spread everything out pretty evenly (I try, but it usually ends up looking a bit like a compost pile at this stage — that’s fine!).
- Now, arrange the tater tots on top. You can go fancy and line them up perfectly or just scatter them like confetti. Kids love helping here, but, full disclosure, mine usually eat as many as they add.
- Top with the rest of your cheese. I won’t judge if you sneak a little extra (or if you pinch it straight off the top before serving — guilty).
- Bake for about 35–40 minutes, or until the tots are golden and everything is bubbling like a hot spring in Iceland (not a requirement, but you want it hot). I always get impatient and check at 30, but it’s better just to wait. Crispier is better. Trust me — I’ve learned the hard way.
- If you want it *extra* golden, pop it under the broiler for a minute or two at the end. Don’t step away, though, or you’ll be scraping cheese off your oven for days. Learned that one form experience.
Some completely honest notes
- If it looks too soupy when it first comes out, just wait like 10–15 minutes. The sauce thickens up (patience is a virtue etc etc).
- This tastes amazing the next morning (if you actually have leftovers; rare event at my place). Fridge flavors do something magic.
- I once accidentally added too much cheese (is that possible?) and it was basically a molten lake. Maybe go easy if you’re doubling.
- The bacon is optional — but my brother claims it’s criminal not to include it. Opinions vary.
- Oh, peas on top of the tots for the last 10 minutes look cute, but half fall off. I gave up on that idea.
Adventures in variations (and one fail!)
- I tried using leftover holiday ham instead of chicken for a post-Easter version, and it actually rocked (though you probably want to skip the bacon for that batch)
- Once, I attempted to replace the sauce with a can of cream of mushroom soup. Uh. Don’t. Alfredo sauce or bust, I think.
- Sometimes I toss in some chopped spinach or broccoli (usually to trick myself into thinking this is a balanced meal. Results may vary — kids notice the green stuff)
- Low-fat cheese once made everything taste like plastic; never again.
What you need (and how I make do without)
- Baking dish — but one time mine was occupied by brownies (priorities, right?) and I used a deep Dutch oven. Worked fine. Be flexible!
- Mixing spoon or spatula — your trusty wooden one might lose a battle to sticky cheese, but just soak for a while and it’ll survive.
- Oven, obviously. I’ve never tried this in an air fryer, but now that I’m thinking about it, why not?
Storing your leftovers, if you have any
Seal any leftovers in an airtight container and stick them in the fridge. They keep for up to 3 days — though honestly, in my house, it never lasts more than a day! Cold casserole for breakfast? Don’t knock it till you’ve tried it. (Not so good frozen, got kind of weird and soggy. Just eat it sooner.)
How I like to serve it (and my family’s weird rituals)
Honestly, just scoop a big square onto a plate, and I love it with a big leafy salad on the side — gives the illusion of health. My kids add ketchup (!) which horrifies me but I secretly tried it once. It wasn’t awful. Some folks do garlic bread, which is a classic carb-on-carb move I can respect. (Try this garlic bread recipe).
Tales of error: my real-life pro tips
- I once tried rushing the baking step because everyone was starving and ended up with the inside scalding while the tots were basically still frozen. Give it the full time, please.
- Don’t skimp on seasoning — I always taste it before piling the tots on. Otherwise, it’s just kinda bland.
- If you want peas or spinach, mix them in first, not on top. Otherwise they burn and then you feel sad about your life choices.
- Super important: Let it sit at least 10 minutes. Seriously. That’s when you clean up all the tater tot crumbs and arguments about who gets the cheesy corner piece.
Honest-to-goodness FAQ (because people DO ask)
Can I use uncooked chicken? Oh, nope, please don’t. It won’t cook all the way in this, and you’ll end up with sad, weird casserole. I always precook — rotisserie’s a winner.
Any good dairy-free swaps? I’ve tried almond-based Alfredo sauce; it’s a little runnier but will work in a pinch. There are decent vegan mozzarellas if you want to go that way, but I admit I haven’t found the perfect combo yet.
Do you have to thaw the tots first? Nah, straight from the freezer. They crisp up better that way. (Just lay them out even-ish; don’t stress)
Think this would work with cauliflower rice instead of tots? Oof. I actually attempted this for a keto friend — the flavor was OK but the texture was all wrong. So, maybe try it but don’t blame me if it’s a little odd!
I don’t have a 9×13 pan — what else can I use? Anything you can pile the lot into and that fits in your oven. I actually think one of those big cast iron skillets worked better. More crusty bits.
Can you double this for a party? Yup, just use two dishes — otherwise you’ll have a Mount Everest of casserole that never cooks through in the middle.
Okay, now I’m hungry. Let me know if you try it — or if you have a casserole adventure story that beats my blue cheese mishap! Life’s too short for boring food.
Ingredients
- 3 cups cooked chicken, shredded
- 1 (22 oz) bag frozen tater tots
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup frozen peas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
-
1Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
-
2In a large bowl, mix together cooked chicken, Alfredo sauce, garlic powder, black pepper, frozen peas, and half of the mozzarella cheese.
-
3Spread the chicken mixture evenly into the prepared baking dish.
-
4Arrange frozen tater tots in a single layer on top of the chicken mixture.
-
5Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top.
-
6Bake for 40 minutes, or until tater tots are golden and the casserole is bubbly. Let cool 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
